Warm Yellow Wax Beans in Bacon Vinaigrette
This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fresh flavors of tomatoes and basil.
- 2 Pound yellow wax beans, trimmed
- kosher salt
- 0.33 cup chopped basil
- 2 garlic cloves, very finely chopped
- 1 small shallot, very finely chopped
- Ounce cherry tomatoes, halved
- 2 Tbsp sherry vinegar
- 4 Ounce thickly sliced bacon, cut into lardons (1 cup)
- 3 Tbsp extra-virgin olive oil
- freshly ground pepper
- Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
- In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.
Make Ahead: The cooked beans can be refrigerated for 2 days. Bring to room temperature before using.
Recipe Credit: Jody Williams
Image Credit: Christina Holmes